Today is the 5th of May. It is not a holiday, but it’s celebrated like one! Especially in border towns like our San Diego.

Cinco de Mayo commemorates the Mexican effort to rid itself of the French with some help from it’s next door neighbor, los Estados Unitos (who weren’t very united in 1862). Victory was achieved on May 5, 1862. Hurrah. (Mexico had already established independence some 52 years earlier).

And like any good holiday, along with rejoicing comes good eating.

Today, I am making a Mexican feast for Cinco de Mayo. On the menu is: Enchiladas Las Cruces, Black Beans con New World Veggies, Wild Rice and fresh sliced avocados!

2.Sprinkle on some shredded chicken, cheese and green chiles. The Autumn Roast Green Chiles are seriously hot, so use with caution.

The best green chiles found outside of New Mexico!

3. Roll tortilla and place in pan

4. Fill more tortillas in the same way until your pan is full.

5. Drizzle with enchilada sauce.

6. Top with cheese.

7. Bake at 350F for about a half hour, or until the cheese gets all melted and toasty on top.

*Why Las Cruces? Las Cruces, New Mexico is the home of the Chile Pepper Institute, which is nestled on the campus of New Mexico State University. My dear Heart and I visited Las Cruces a couple of years ago on our way home from Austin, TX after a AAS meeting. Alas, the Chile Pepper Institute is not open in early January, but we had a great time in Las Cruces, ate some wonderful food and stocked up on Bueno frozen green chiles since they weren’t available in San Diego at the time.

One Response to Cinco de Mayo!

oddisee,Thanks for coming out to New Mexico and rlaely looking at it. It’s inspiring to see amazing artist’s stepping out of their world for a moment to check out the world of others. This is coming from a mariachi of mexican music that also enjoys hip-hop and many other genres of music.Charro